Inhibitory effect of mixture herbs/ spices on formation of heterocyclic amines and mutagenic activity of grilled beef
Natural antioxidants in spices and herbs have attracted considerable attention as potential inhibitors against the formation of mutagenic heterocyclic amines (HCAs) in heat-processed meat. In this study, the inhibitory activity of four spices/herbs and their mixtures on HCAs formation in grilled bee...
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| Główni autorzy: | , , , , , |
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| Format: | Artykuł |
| Język: | English |
| Wydane: |
Taylor & Francis Group
2018
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| Dostęp online: | http://psasir.upm.edu.my/id/eprint/74689/1/Inhibitory%20effect%20of%20mixture%20herbs.pdf |
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